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Here’s what you need to make roasted garlic tomato soup: - 6 large ripe tomatoes - 1 whole head of garlic - 1 medium onion, finely chopped - 2 cups vegetable broth - 2 teaspoons olive oil - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper - 1 tablespoon balsamic vinegar - Fresh basil leaves, for garnish - Crusty bread, for serving (optional) Each ingredient plays a key role. The tomatoes give the soup its base and sweetness. Roasting the garlic brings out its rich flavor and makes it sweet. A chopped onion adds depth and warmth to the soup. Vegetable broth adds more flavor without being too heavy. Olive oil helps everything blend together smoothly. Dried basil and oregano give that classic Italian taste. Salt and pepper enhance all the flavors. Balsamic vinegar adds a touch of tang. Fresh basil leaves on top make it look beautiful. Pairing with crusty bread makes it a filling meal. {{ingredient_image_2}} Set your oven to 400°F (200°C). This helps the tomatoes and garlic roast well. On a large baking sheet, arrange the halved tomatoes cut-side up. Drizzle them with 1 teaspoon of olive oil. Sprinkle salt, black pepper, dried basil, and oregano on top. This mix brings out the best flavors. For the garlic, slice off the top of the whole head. Drizzle a little olive oil over the exposed cloves. Wrap the garlic snugly in aluminum foil. Place it on the same baking sheet with the tomatoes. Roast both the tomatoes and garlic in the oven for 30-35 minutes. They should become soft and slightly caramelized. This step adds a rich flavor to your soup. After roasting, take the baking sheet out of the oven. Let it cool for a few minutes. Squeeze the roasted garlic cloves into a blender or pot. Add the roasted tomatoes, their juices, the chopped onion, vegetable broth, and balsamic vinegar. Blend until smooth. If you want some texture, pulse a few times. Transfer the blended mixture to a pot and heat it over medium heat. Allow it to simmer for about 10 minutes. This helps meld the flavors. Taste the soup and adjust the seasoning. You can add more salt and pepper if needed. To get the best roasted flavor, roast your tomatoes and garlic well. Use ripe tomatoes for deeper taste. Add a sprinkle of sugar to balance acidity if needed. You can also try spices like smoked paprika or red pepper flakes for a kick. These will add warmth and depth to your soup. You can choose between smooth and chunky soup. If you like smooth soup, blend it until silky. For a chunkier texture, pulse a few times with your blender. You can also use an immersion blender for control. Just blend less for more texture. Garnish your soup with fresh basil leaves. This adds color and a hint of freshness. A drizzle of high-quality olive oil gives a nice finish. You can also sprinkle some croutons for crunch. Serve with crusty bread for a filling meal. Pro Tips Choose Ripe Tomatoes: For the best flavor, select large, ripe tomatoes that are in season. They will provide the natural sweetness and rich flavor essential for a delicious soup. Roast Garlic for Depth: Roasting the garlic transforms its sharpness into a mellow sweetness, adding depth to the soup. Don’t skip this step for a more complex flavor profile. Adjust Consistency: If you prefer a creamier soup, consider adding a splash of heavy cream or coconut milk after blending. This will enhance the richness and smoothness of the soup. Experiment with Herbs: While basil and oregano are classic choices, feel free to experiment with other herbs like thyme or rosemary to personalize the flavor of your soup. {{image_4}} You can change the type of tomatoes in this recipe. Canned tomatoes work well if fresh ones are not available. Use whole canned tomatoes for a rich flavor. Crush them in your hands or with a spoon before adding to the pot. If it’s summer, use fresh heirloom tomatoes. They add a great taste and a lovely color to the soup. Want to make the soup heartier? You can add beans or lentils. Use canned beans for ease. Rinse and drain them before adding to the soup. If you like meat, shredded chicken or sausage can be great choices. Just cook them separately and stir them into the soup before serving. To keep this soup plant-based, use vegetable broth. You can also add coconut milk for creaminess. It adds a sweet flavor that pairs well with the tomatoes. For extra taste, add nutritional yeast or a splash of lemon juice. These help boost the flavor without using animal products. After enjoying your roasted garlic tomato soup, you might have some left. Store it in a sealed container in the fridge. It will stay fresh for about 3 to 4 days. Make sure it cools down before sealing it. If you want to keep it longer, freezing is a great option. Just pour the cooled soup into freezer-safe bags or containers. It can last up to 3 months in the freezer. When you want it later, just thaw it in the fridge overnight. To enjoy your soup again, you can reheat it easily. The best way is on the stovetop. This keeps all the flavors intact. Pour the soup into a pot and heat it over medium heat. Stir it often until it’s hot. If you’re short on time, you can use the microwave. Just pour the soup into a microwave-safe bowl and cover it. Heat it in 1-minute bursts, stirring in between, until hot. Either way, make sure the soup is steaming before serving. Enjoy your delicious soup again! Yes, you can use different onions. Sweet onions add a mild flavor. Yellow onions are strong and classic. Red onions give a nice color and sharper taste. Each type brings a unique twist to your soup. Experiment to find your favorite! Roasted garlic lasts about one week in the fridge. Store it in an airtight container. For longer storage, freeze it in small portions. This way, you can easily use it in future recipes. Roasting enhances its flavor, making it a great addition to many dishes. Pair your soup with crusty bread for a cozy meal. A simple side salad adds freshness. Grilled cheese sandwiches are another classic choice. For a fun twist, try a cheese toast. Each option makes the meal more delightful and filling. Yes, this recipe is gluten-free! Use gluten-free bread if you want a side. For thickening, you can use cornstarch or arrowroot powder. Always check labels to ensure no gluten sneaks in. Enjoy your delicious soup without worry! This blog post guided you through making a delicious roasted garlic tomato soup. You learned the key ingredients, from ripe tomatoes to fragrant garlic. The step-by-step instructions helped simplify the cooking process. We also explored tips to enhance flavors and variations for different diets. Storing leftovers and reheating methods ensure you enjoy this soup later. Remember, cooking is fun and creative. Don’t hesitate to experiment and make this recipe your own!

Roasted Garlic Tomato Soup

A rich and flavorful tomato soup infused with roasted garlic, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer
Cuisine Italian
Servings 4
Calories 150 kcal

Ingredients
  

  • 6 large ripe tomatoes, halved
  • 1 whole head of garlic
  • 1 medium onion, finely chopped
  • 2 cups vegetable broth
  • 1 teaspoon olive oil (for the tomatoes)
  • 1 teaspoon olive oil (for the garlic)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon balsamic vinegar
  • for garnish Fresh basil leaves
  • for serving Crusty bread (optional)

Instructions
 

  • Start by preheating your oven to 400°F (200°C) to prepare for roasting.
  • On a large baking sheet, arrange the halved tomatoes cut-side up. Lightly drizzle them with 1 teaspoon of olive oil and generously sprinkle with salt, freshly cracked black pepper, dried basil, and oregano for an aromatic flavor.
  • Take the whole head of garlic and slice off the top to expose the cloves. Drizzle a little olive oil over the exposed cloves, then wrap the entire head snugly in aluminum foil. Place this foil-wrapped garlic on the same baking sheet as the tomatoes.
  • Roast both the tomatoes and garlic in the preheated oven for about 30-35 minutes, or until the tomatoes are soft and edges are slightly caramelized, giving them a rich flavor.
  • After roasting, carefully remove the baking sheet from the oven and allow it to cool for a few minutes. Then, squeeze the roasted garlic cloves out of their skins and into either a blender or a pot.
  • Add the roasted tomatoes along with any juices released on the baking sheet, the finely chopped onion, vegetable broth, and balsamic vinegar to your blender (or pot) and blend until you achieve a smooth consistency. If you prefer some texture in your soup, pulse a few times to retain some chunkiness.
  • Transfer the blended mixture into a pot and heat it over medium heat. Allow it to simmer for about 10 minutes to meld all the flavors together. Taste the soup and adjust seasoning by adding more salt and pepper if necessary.
  • Serve the soup hot, beautifully garnished with fresh basil leaves for a touch of freshness. For a heartier meal, pair it with slices of crusty bread.

Notes

Drizzle a little extra virgin olive oil on top before serving for added richness.
Keyword garlic, soup, tomato, vegetarian